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5 from 13 votes

Speedy Satay Chicken

Author: Nicole
Servings: 4
Calories: 649kcal
This Speedy Satay Chicken recipe is a quick, minced (ground) chicken dinner ready in under 20 minutes. Juicy chicken is simmered in a creamy coconut peanut sauce that coats every piece, perfect served over rice with fresh toppings. An easy weeknight, family-friendly dinner that delivers takeaway-style flavour with minimal effort.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes

Ingredients

Satay Sauce

  • 400 ml coconut milk
  • 125 ml chicken stock
  • 90 g natural smooth peanut butter
  • 1 tbsp kecap manis (see note 1)
  • 1 tsp dark soy sauce

Chicken 

  • 2 tbsp light olive oil or any neutral oil of choice
  • 1 brown onion, finely diced
  • 1 tbsp freshly minced garlic
  • 500 g minced (ground) chicken (can be substituted with turkey mince or pork mince)
  • 2 tbsp water, if needed
  • 1 tbsp mild curry powder
  • ½ tsp ground turmeric
  • 1 tsp sweet paprika
  • 1 tsp white sugar
  • ½ tsp sea salt flakes, plus extra to taste

To Serve 

  • Steamed jasmine rice or microwave rice
  • 2 Lebanese (short/Persian) cucumbers, sliced
  • ¼ red onion, sliced
  • 40 g crushed peanuts
  • ¼ bunch fresh coriander (cilantro), leaves picked
  • Lime wedges
  • Chilli oil (optional)

Instructions

  • Make the satay sauce – Place all the sauce ingredients in a jug and whisk until smooth. Set aside.
  • Cook the chicken – Heat the oil in a large frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 1–2 minutes. Add the chicken mince and cook, breaking it up as you go, for 3–4 minutes. Break the chicken up just enough – don’t over-stir. You want juicy, chunky pieces.
  • Add the spices – Add the water to the pan to deglaze and scrape up any stuck-on bits if needed, followed immediately by the curry powder, turmeric, paprika, sugar and sea salt flakes.
  • Add the satay sauce – Add the satay sauce and stir to combine. Reduce the heat to medium and simmer for 3–4 minutes, stirring, until the sauce thickens and becomes glossy and creamy.
  • Finish and serve – Turn off the heat, season with extra salt to taste. Spoon the chicken over hot rice and serve with cucumber, red onion, crushed peanuts, coriander, a squeeze of lime juice (essential) and a drizzle of chilli oil, if using.

Notes

Note 1 – To make your own kecap manis Combine equal parts soy sauce or tamari with sugar and either simmer gently in a small saucepan on the stovetop for 2 minutes, or microwave in a microwave-safe container in 30-second bursts, until thickened.

Make Ahead

See leftover instructions below.

Leftovers

Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw completely overnight in the fridge prior to reheating.

Recipe source

Thank you Jessica Brook for your help developing this recipe.
Nutrition Facts
Speedy Satay Chicken
Amount per Serving
Calories
649
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
25
g
156
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
18
g
Cholesterol
 
108
mg
36
%
Sodium
 
722
mg
31
%
Potassium
 
1127
mg
32
%
Carbohydrates
 
21
g
7
%
Fiber
 
3
g
13
%
Sugar
 
10
g
11
%
Protein
 
31
g
62
%
Vitamin A
 
272
IU
5
%
Vitamin C
 
4
mg
5
%
Calcium
 
60
mg
6
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

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